Meet Me At The Humble Table

When I first moved to Nashville five years ago, I did what I’ve always done to meet new people in a new city as an introvert: I started a supper club.

The concept was simple: everyone brings a dish and anyone is welcome.

I knew from supper clubs I’d organized in other cities that food was a powerful tool for creating community, as some of my most treasured friendships grew out of them. What set this one apart in Music City was the way music found its way into these gatherings. Folks started bringing instruments and we’d end up lolling about singing and listening to friends’ new songs. I was struck by how this combination of food and music served to foster genuine personal connections. A new supper club member asked if I had ever thought of doing a pop-up.

And that’s how The Humble Table was born.

What began as something of an experiment soon turned into a regular series of pop-up dinners that brought together a local chef and local musicians in someone’s home. Right in the living room, guests are able to experience the talent of both the chef and artist in an up close and personal way that isn’t possible in a music venue or restaurant.

Guests interact with the chef before the meal during a cooking demonstration and get to know the musician, who sits and shares the meal with guests before performing their set during dessert. This not only breaks down the walls that typically exist between diners and chefs, fans and musicians, but also creates a comfortable environment for new friendships to blossom.

To date, Humble Table guests have enjoyed the cooking of Matt Russo of The Gambling Stick, Joey Molteni of Hathorne, Laura Rodriguez of Crème Catering, Anthony DeGeorge of Avo, Tom Bayless of Bok Box, and Kirstie Harris, former Executive Chef of The Old School Nashville.

Kirstie and I became fast friends after that first collaboration, through our shared passion for farm-to-table food, sustainable living, and building community. While leading the culinary team at The Old School for three years, her menu highlighted micro-seasonally available Southern fruits and vegetables, local dairy, and ethically raised animal products from The Old School Farm and neighboring farms.

It soon revealed itself that we shared the same secret dream of having our own food businesses someday – businesses that would ethically source from local farmers and food artisans, put sustainability center stage, and have a positive social impact. In 2019, we decided to take the leap and join forces.

We continue to collaborate with local chefs and artists through our pop-up dinners and have expanded our focus on the social aspect of eating through our gathering boards and bites. To bring the heart of the original supper club experience to our private clientele, we also curate full-service farm-to-table dinner experiences.

All are welcome at our humble table.

Update: The Humble Table is no longer operating, but we love the spirit of it and the menu (below) is timeless and errific for entertaining at home, whether new or old freinds.